Marinated Skirt Steak Reviews

by David Walzog and Andrew Friedman

Epicurious
2005

The New American Steakhouse Cookbook

4/4

reviews (39)

94%

make it again

In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks down connective tissues, making the meat tender. Serve this with tabbouleh salad or stewed tomatoes.

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Reviews

users rating4/4

I used this marinade on a flap steak (similar
to the skirt but bigger and thicker..not
longer). I didn't have the cilantro so I used
coriander powder (I figured it comes from
the same plant), onions instead of shallots
and about 1/3 of the cayenne..I was very
afraid to use so much cayenne and even
thought that the amount I used seemed like
we would be breathing fire. Next time I will
use at least half of the cayenne because
although the cayenne definitely warmed it
up it wasn't the heat that was noticeable
but the flavor of the cayenne. I was also
making this for kids and thought the amount
of cayenne might be too much. My 9 and 7
yr olds kept asking for more. So did my
husband. I'll try this one again using more
of the cayenne. I'm going to keep ramping it
up and see what happens.

My guests devoured the steak..carnivores:)
The meat was tender, moist, delicious, chock full of flavor and along with the tabbouleh salad which kept the palate fresh for more! I am making it again this week for my other guest...definitely a keeper for me!!!